Lemon Orzo Chicken Spinach (Print Version)

Creamy orzo with juicy chicken, lemon, and spinach makes a vibrant Mediterranean-inspired main for any night.

# What You'll Need:

→ Proteins

01 - 1.1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

→ Grains & Pasta

02 - 1 1/4 cups orzo pasta

→ Vegetables & Greens

03 - 3 cups fresh baby spinach, washed
04 - 1 medium yellow onion, finely diced
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups low-sodium chicken broth
07 - 1/2 cup whole milk or half-and-half

→ Citrus

08 - Zest and juice of 1 large lemon

→ Cheeses

09 - 1/2 cup grated Parmesan cheese

→ Fats & Oils

10 - 2 tablespoons olive oil

→ Seasonings

11 - 1/2 teaspoon salt, plus more to taste
12 - 1/4 teaspoon black pepper
13 - 1/4 teaspoon chili flakes, optional
14 - 1 tablespoon fresh parsley, chopped, for garnish

# How to Make It:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook for 5 to 7 minutes until golden and cooked through. Transfer to a plate and cover loosely with foil.
02 - Add remaining 1 tablespoon olive oil to the same skillet. Sauté onion for 2 to 3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
03 - Stir in orzo pasta and toast for 1 minute, stirring frequently.
04 - Pour in chicken broth and bring to a gentle boil. Reduce heat to medium-low and simmer, stirring occasionally, for 8 to 10 minutes, until orzo is tender and most liquid is absorbed.
05 - Return cooked chicken to skillet. Stir in baby spinach and cook until wilted, about 2 minutes.
06 - Add lemon zest, lemon juice, milk, and Parmesan cheese. Stir well until mixture is creamy and heated through, about 2 to 3 minutes. Adjust seasoning with extra salt and pepper if needed.
07 - Serve immediately, garnished with chopped parsley and additional Parmesan if desired.

# Expert Advice:

01 -
  • The creaminess of orzo magically absorbs lemon and broth—it's like risotto but way faster.
  • You can switch up the greens for whatever you've got and still keep that lush, sunlit flavor.
02 -
  • If you rush the orzo and don't let it simmer long enough, you'll get mush or dryness—be patient and check texture.
  • Adding lemon at the end keeps the flavor bright; the first time I mixed it in too early, it faded behind the creaminess.
03 -
  • Marinate your chicken in lemon juice beforehand if you want layered citrus flavor.
  • Use the zest first, then juice—the order really boosts aroma.
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